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Peach-Glazed Turkey Breast
Peach-Glazed Turkey Breast
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5 large Jersey Fresh peaches, peeled, pitted, diced
5 - 6 pound breast of turkey
¼ tsp pepper
1/3 cup orange juice
2 TBS minced crystallized ginger
2 whole Jersey Fresh scallions, chopped
½ tsp Jersey Fresh marjoram leaves
¼ cup brown sugar
1 TBS grated orange rind, zest only
3 TBS Jersey Fresh dry white wine
½ tsp curry powder



Grill turkey breast with a moderate, indirect, even heat for one hour, four to six inches directly above the drip pan. Cover and adjust heat as necessary. Set aside. In a 4-quart pan, combine marjoram, pepper, peaches, sugar, orange juice and zest, ginger, scallions, wine and curry powder. Cook over medium heat until almost boinling, then reduce heat and boil gently, uncovered, until thick (15 - 20 minutes). Stir often. Divide peach glaze in half. Place turkey breast on the grill and brush generously with half of peach mixture. Cook until a meat thermometer registers 185 degrees and is tender to the touch. The remaining peach glaze can be spooned over individual slices before serving. Do not serve peach glace used for basting on grill. Contributed by: Lee Ann Wenzel, Newtown, PA

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Peach-Glazed Turkey Breast
This is a QR Code
Scan here to get
this recipe on
your phone
5 large Jersey Fresh peaches, peeled, pitted, diced
5 - 6 pound breast of turkey
¼ tsp pepper
1/3 cup orange juice
2 TBS minced crystallized ginger
2 whole Jersey Fresh scallions, chopped
½ tsp Jersey Fresh marjoram leaves
¼ cup brown sugar
1 TBS grated orange rind, zest only
3 TBS Jersey Fresh dry white wine
½ tsp curry powder



Grill turkey breast with a moderate, indirect, even heat for one hour, four to six inches directly above the drip pan. Cover and adjust heat as necessary. Set aside. In a 4-quart pan, combine marjoram, pepper, peaches, sugar, orange juice and zest, ginger, scallions, wine and curry powder. Cook over medium heat until almost boinling, then reduce heat and boil gently, uncovered, until thick (15 - 20 minutes). Stir often. Divide peach glaze in half. Place turkey breast on the grill and brush generously with half of peach mixture. Cook until a meat thermometer registers 185 degrees and is tender to the touch. The remaining peach glaze can be spooned over individual slices before serving. Do not serve peach glace used for basting on grill. Contributed by: Lee Ann Wenzel, Newtown, PA

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